Red Owl Tavern’s Executive Chef Caitlin Mateo grew up just over Philadelphia’s iconic Ben Franklin Bridge in Southern New Jersey. Initially set out to become a professor of anthropology, Mateo switched paths when her innate talent led her into the culinary world. The Restaurant School at Walnut Hill graduate finds inspiration in seasonality and believes in not overpowering ingredients, instead letting the flavors speak for themselves. When she’s not in the kitchen, Mateo enjoys running, hiking with her young children in the hills of the Wissahickon, going to the beach, traveling, and checking out other great restaurants. She continues to find inspiration on a daily basis from exploring the world with a natural curiosity. Mateo gives credit to her kids for feeding her with boundless limitations and imagination. . “When you’re five, nothing stops your imagination. It drives you to think beyond the expected,” she adds.
Michael picked up his passion for hospitality at an early age beginning his career on the Niagara River in Buffalo, New York. He made it to Philly by way of Las Vegas, working in highly acclaimed restaurants Due Forni and Valentino’s. Cultivating a vast knowledge and appreciation for craft beer, spirits, and fine wine, in addition to a passion for amazing food, Red Owl Tavern was the perfect fit that appealed to his refined palate.
Joining forces with Executive Chef, Caitlin Mateo, they have made Red Owl the perfect gathering place for residents and visitors alike.
Assistant General Manager Daniel Tyrrell has been involved in the Philadelphia restaurant scene for 14 years. Dan’s love of great food, drink and friendly service embody the Kimpton spirit! “Food and Drink should be fun!” Dan is most happy when he is able to educate, develop and celebrate his team.
Music, art, family and friends are what is most important to Dan – but beach days and pizza are a close second.